Spaghetti with Zucchini
Instructions:
- 1/ 4 cup extra virgin olive oil (60 ml)
- 1 small onion, very thinly sliced
- 2 cloves of garlic, peeled
- 1 peperoncino (optional)
- 1 1/ 4 pounds fresh small zucchini, washed and sliced about J inch thick (575 g)
- Salt and freshly ground black pepper
- 1 teaspoon dried oregano, or 2 tablespoons torn fresh basil or mint leaves
- 1/ 4 cup heavy cream (60 ml)
- 1/ 2 pound spaghetti or other long pasta (225 g)
- 3 tablespoons freshly grated Parmesan cheese
- Heat the olive oil in a large skillet. Add the onion and garlic with the peperoncino, if using, and cook over low heat, stirring. When the onion begins to color, raise the heat to moderately high and add the zucchini. Stir-fry the zucchini until they are tender but firm, 15 to 20 minutes.
- Season the zucchini with salt and pepper to taste and the dried or fresh herb of your choice. Discard the garlic and peperoncino. Add the cream and reduce the heat to low. Simmer for 1 to 2 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until it is al dente. Drain well and pour the pasta into the skillet with the zucchini. Mix thoroughly, sprinkling the Parmesan cheese over the pasta as you toss, and serve at once. Pass extra Parmesan at the table.